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Sweet Potato Pie
Source of Recipe
© recipe copyright rjgainey
Recipe Introduction
Although pumpkin and winter squash have a high GI value, sweet potatoes are acceptable. This is a great dessert for the low GI holiday table.
1 whole wheat pie crust, unbaked (see below)
3 eggs
1/4 cup fructose
5 packets Splenda
1/4 cup melted butter
1/3 cup milk or cream
1/2 teaspoon grated orange rind
1 teaspoon brandy extract
1 teaspoon ground cinnamon
2 1/2 cups mashed and sieved sweet potatoes (about 2 - 3 small potatoes)
Preheat oven to 400 degrees.
In a large bowl, beat eggs, Splenda, and fructose. Add butter, milk,
and seasonings and blend well. Blend in sweet potatoes. Pour
mixture into unbaked pie shell.
Bake in preheated oven for 10 minutes. Reduce oven
temperature to 375 and bake an additional 40 minutes, until pie is golden and set.
Yield: 6 servings
Whole Wheat Pie Crust
~~~~~~~~~~~~~~~~~~~~~~
From the Fanny Farmer Baking cookbook.
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons ice-cold water
Mix the flour, baking powder and salt in a bowl. Drop in
the shortening and using a pastry blender, two knives or your fingertips, work the shortening into the flour until it resembles coarse brown bread crumbs; there will be irregular bits and pieces but all the flour should be "touched" by the fat, while the mixture should remain light and dry.
Sprinkle on the water, a tablespoon at a time, stirring well
with a fork after each addition and adding the third tablespoon of water by droplets. Depending on the amount of moisture in the flour, you might need to add a little more or a little less. Add enough water so that the dough holds together easily and can be rolled out.
Shape the dough into a cake about 1 inch thick and 3 inches
in diameter, and place it on a lightly whole-wheat-floured surface.
Sprinkle the top of the dough with a little more flour and begin to roll lightly in all directions. Lift and turn the dough often and flour it sparingly if it sticks. Roll the dough until it is about 1/8 inch thick and at least 2 inches larger than an inverted 8 inch pie pan. Place the
dough in the pan, then trim and crimp the edges.
Fill the pie with the desired filling and bake according the
recipe's directions.
To bake the pie crust unfilled:
Preheat the oven to 425 degrees.
Prick the bottom and sides with a fork at 1/2 inch intervals
and press a 12 inch square of heavy-duty aluminum foil snugly into the pie shell.
Bake for 8 minutes. Remove the foil and bake for another 2
minutes if you want a partially baked shell. If you want a fully baked shell, bake for 6 to 8 minutes after removing the foil, or until the crimped edge is beginning to brown and the bottom seems dry and crisp.
Check the shell once or twice during baking and if it begins to swell, prick it gently with the tines of a fork.
Yield: 1-8 inch pie shell.
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